This dish is a delectable combo of sesame crumbed pork and bright veggies with an Asian twist; a honey-soy glaze. Finish it off with a bed of fluffy garlic rice as the perfect addition to round out the meal.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Southeast Asian spice blend
panko breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
sesame seeds(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). Heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm strips. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. Set aside.
In a shallow bowl, combine the plain flour, Southeast Asian spice blend and season with pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine the panko breadcrumbs and sesame seeds. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the flour mixture, followed by the egg and finally into the panko-sesame mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel, season with salt and set aside to rest.
TIP: Add extra oil between batches if needed.
While the pork is resting, wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and honey-soy mixture and cook until the Asian greens are just wilted and the veggies are well coated, 1-2 minutes.
Thinly slice the spring onion. Thickly slice the pork. Divide the garlic rice and honey-soy veggies between bowls. Top with the sesame crumbed pork. Serve with the mayonnaise and garnish with the spring onion.